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| Alternative names | Gugelhopf, Guglhupf, Kugelhopf, bábovka, tulband (-cake) |
|---|---|
| Type | Yeast cake[1] |
| Place of origin | Alsace,Germany,Austria,Switzerland |
| Region or state | Western Europe andCentral Europe |
| Main ingredients | flour,baker's yeast withraisins,almonds androsewater |
AGugelhupf (alsoKugelhupf,Guglhupf,Gugelhopf,pronounced[ˈɡuːɡl̩.hʊp͡f,-hɔp͡f,ˈkuːɡl̩-], and, in France,kouglof[kuɡlɔf],kougelhof, orkougelhopf, in the Netherlandstulband, short for tulbandcake is a cake traditionally baked in a distinctive ring pan, similar toBundt cake, but leavened withbaker's yeast.
There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and amarbled combination of the two. It is especially popular as a traditional cake in Central Europe. In thecuisine of the Pennsylvania Dutch it is known asDeitscher Kuche (German cake).[2]
In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through theAustro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition.[3]
The Gugelhupf was the sweet chosen to represent Austria in theCafé Europe initiative of the Austrian presidency of theEuropean Union, onEurope Day 2006.
The word's origin is disputed.[2]
The old, South German name combines theMiddle High German wordsGugel (see alsogugel, a long-pointed hood) derived from Latincucullus, meaninghood or bonnet, andHupf, which literally means "to hop" or "to jump".The Brothers Grimm wrote that thehupf may be a reference to the "jumping" of the dough caused by the yeast, but no firm etymological evidence exists for this. The earliest known Gugelhupf recipe, inMarx Rumpolt's 1581 cookbook, describes a "Hat Cake" with the distinctive shape and ornamentation recommendation, suggesting a similarity or intentional imitation of the shape of a medieval hat.[3]
In theChuvash language, there is a dish called "Kugel Huplu" - and it translates as aClosed Pie (kugăl - pie, huplu - closed), perhaps the name "Kugel hupf" was brought by theHuns (Ogur) tribes toEurope. Also, theChuvash, being descendants of theVolga Bulgars, often traded on theVolga withScandinavian andGerman tribes, as described in the "Notes of Ibn Fadlan".
It is spelledkuglóf inHungarian,kuglof (Cyrillic:куглоф) inSerbo-Croatian andMacedonian,Kugelhopf inAlsatian,kouglof inFrench andguguluf inRomanian. In Western Slovenia, it is also known askuglof, and in Central and Eastern Slovenia,kugluh.
In Upper Austria, it is known asWacker orWacka. It is calledbábovka inCzech andSlovak, andbabka inPolish. InSlovenia, the standard word isšarkelj.
Gugelhupf is made with a softyeastdough, baked in a high, creased,toroidal pan. Depending on the region it can containraisins,almonds or sometimes alsoKirschwasser cherry brandy. Traditional Gugelhupf always contains some dried fruit, usually raisins, and sometimes other dried fruits like sour cherries can be soaked in orange juice or liquor. Some regional varieties (Czech, Hungarian and Slovak) are filled with a layer of sweetened ground poppy seeds or chocolate filling similar to Jewishbabka.
It is not closely related to the Christmas cake in Italy known as thepandoro nor to the AmericanBundt cake as that is not yeast based.[3] Sometimes a regular pound cake or amarble cake made without yeast but baked in a Gugelhupf pan is also called Gugelhupf.
Media related toGugelhupf at Wikimedia Commons
Kouglof at Wikibooks
